1. Stir together broth, rice wine, soy sauce, cornstarch, sugar, and salt in a small bowl until cornstarch is dissolved 2. Remove any bruised or withered outer leaves from gai lan. Trim and peel stalks, halving thick ones lengthwise. Cut crosswise into 2 ½” pieces, separating leafy parts from thick stems. 3. Cook stems in a 6-8 quart pot of boiling salted water uncovered, until crisp-tender, about 3 minutes 4. Add leafy parts and cook until all gai lan is tender, 3-5 minutes. Drain well, then pat dry. Transfer to a large dish and keep warm, loosely covered 5. Pat shrimp dry. Heat wok/panover high heat until a drop of water vaporizes instantly. Pour in peanut oil and coat pan. When oil begins to smoke, add ginger and stir fry for 5 seconds. 6. Add black beans, garlic, and Jalapeno and stir-fry 1 minute 7. Working quickly, add shrimp, spreading on bottom. Cook undisturbed for 3 minutes, then stir-fry until shrimp are just pink on both sides, about 1 minute more 8. Stir broth mixture, then add to shrimp and bring to a boil. Boil, stirring, 2 minutes. 9. Remove from heat and drizzle with sesame oil, then stir to combine. Pour over gai lan.